What is hand-brewing coffee? remember that you can't miss every step of hand-brewing coffee.

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Front Street-hand Coffee course

Boutique coffee generally refers to a single variety of coffee beans, and can even be classified into a specific producing area, manor or even every piece of land. Then we extract him by hand. Hand-brewed coffee is one of the most important extraction methods in high-quality coffee. It can better express the sweet, sour and bitter flavors of coffee beans without any machine. To put it simply, boutique coffee restores the original flavor of coffee. We brew different kinds of beans and experience all kinds of pleasure they bring to us.

The first step is to prepare hot water, weighing coffee beans 18g (water ratio 1:15 as an example) folding filter paper into the filter cup, hot water to rinse the filter paper and the filter cup: the filter paper will have taste, in order to avoid affecting the flavor of the coffee, make the filter paper and the filter cup better fit (one of the key techniques).

The second step is to warm the filter cup and the pot at the same time, in order to prevent the coffee from getting cold during the filtration process, and the temperature will affect the flavor of the coffee.

The third step is grinding (the thickness is close to the coarse sugar), pour in the coffee powder and gently pat the filter cup to make the coffee powder uniform and smooth, which is conducive to uniform extraction.

The fourth step is to inject 85-90 degrees hot water (depending on the roasting degree and grinding thickness of the coffee) slowly from the middle of the coffee powder, not on the filter paper (one of the key techniques, after training to perfectly control the size and flow rate of the water). After the coffee powder is basically soaked, and the next pot begins to drip coffee liquid, stop injecting water, and stew for 30-45 seconds (one of the key techniques), the effect of steaming is to release the gas in the coffee (mainly carbon dioxide). After removing the gas, the coffee particles are evenly saturated with water, so that the extraction is uniform, and the coffee powder will expand in appearance.

The fifth step is the end of steaming, starting from the middle and injecting hot water for the first time (can be injected one or more times), the flow should not be too large / too fast and should be kept continuously, which requires professional training to achieve perfect control of the flow. At this time, coffee powder will be full of follicles, oil and some soluble substances, aromatic substances will be constantly released, aroma overflowing, intoxicating.

The sixth step is to inject water into 270ml and stop tasting the → warm cup.

OK, you can start tasting your own handmade coffee.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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